When we toured France last summer, I ate a Salade Niçoise at every port…and they were all different save for the inclusion of tuna, haricot verts, hard boiled eggs, Niçoise olives and potatoes. I fell for each and every version. I have even made the “modern” version, as Dorie called it, with rare slices of ahi tuna. Scrumptious as well.
Life has been chaotic…and I’m back in Denver again to visit my parents. I’m hoping by the time this post goes live, that my dad will be out of the hospital. So having a quick old favorite recipe to prepare this week was truly a blessing. And Dorie did this one right. Besides the aforementioned ingredients, her salad contained tomatoes, capers and anchovies. As a child who used to eat chicken bouillion cubes, all these salty ingredients hit home…pure comfort. A drizzle of a perfectly proportioned Dijon vinaigrette finished this vibrant masterpiece off.
For those of you keeping track, I think Bill would eat this. There would be a little pile of anchovies, capers and olives (he will eat the green, pimento stuffed variety) on his plate, but no worries. I’d just add to my sodium load for the day and scoop them onto my plate. But to tell the truth, I didn’t even offer him any…I wanted this one all for myself!
This recipe can be seen on Google Books. The vinaigrette recipe is a simple combination of red or white wine vinegar ( I used champagne vinegar), Dijon mustard, salt, pepper and olive oil.